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Butter halloumi curry

Name: Butter halloumi curry
Cook time: 20 min
Yield: 1
Cuisine: Delhi, India

with cardamom rice and raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Energy: 4,127kJ (986kcal)
Protein: 40g
Carbohydate: 74g
Sugars: 17g
Fat, total:58g
Saturated:38g
Sodium:1,722mg
Contains:Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CAPSICUM AND BROCCOLI:
Slice the roasted capsicum into 2 cm cubes. Cut the broccoli into bite-sized pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and broccoli and cook for 3-4 mins then place into a bowl and set aside. Roughly chop the coriander, including the stalk and set aside.
2. TO COOK THE POPPADOM:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the cumin poppadom for about 10-15 seconds on each side. It will crisp up as it cools. Microwave option: Place the poppadom in the microwave and cook on high for 30-40 secs, turning over halfway through the cooking time.
3. TO COOK THE BUTTER HALLOUMI:
Cut the halloumi into 1 cm cubes. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the halloumi and cook for 3-4 mins, turning regularly. Add the capsicum, broccoli, butter curry paste and coconut cream then stir to combine and cook for a further 1-2 mins.
4. TO HEAT THE CARDAMOM RICE:
Microwave option (preferred): Open the bag of steamed cardamom rice, breaking up any clumps by squeezing gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed cardamom rice breaking up any clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Spoon the cardamom rice onto a plate and top with the butter halloumi. Drizzle with raita and sprinkle over chopped coriander. Serve the poppadom on the side.